Apple Chutney

This recipe for Apple Chutney is fresh-tasting with a citrus component and works well with both sweet and savory dishes. It tastes delicious on pork, roast chicken, or other white meat.

This recipe makes approximately 8 half pints of Apple Chutney.

Ingredients to make the Apple Chutney:

• 8 cups cored, peeled, and diced Apples

• 1 cup chopped Pecans

• 1 Orange Peel (zested) or 1 teaspoon of dry orange peel

• 2 cups Raisins

• 1/2 cup Vinegar

• 4 1/2 cups Sugar

• 3 tablespoons Mustard Seed

• 1/4 teaspoon Ground Cloves

Combine all the ingredients, except the nuts, in a large pot and simmer until it is nice and thick and the fruit has softened. Remove from the heat and add the nuts.

Using a jar funnel, Fill the half pint jars leaving 1/2-inch of headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Once your chutney has completed the appropriate time in the boiling water bath canner , allow it to cool in the water bath with the heat off and the lid removed for 5 minutes. Take them out and set them on a heat resistant surface, spacing them about an inch apart, for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed, cleaned jars, without the ring, in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a boiling water bath canner or how to adjust the processing time for altitude, take a look at our canning basics videos.

We hope you love this recipe as much as we do.